Alesong Brewing Announces Spring 2019 Releases

From Alesong:

The weekend of May 18-19th, we will be releasing five new spring beers and hosting a two day release event for our membership at the tasting room! This release we’ll be introducing two new takes on a dry-hopped favorite, another great collaboration, and a new addition to our terroir series. Here’s what’s on the lineup for May: 

• Terroir: Chardonnay – Continuing our series of wine grape-matured farmhouse ales, this bright golden-colored beer underwent a second fermentation on Chardonnay juice from Iris Vineyards and has notes of peach, honey and tropical fruits with subtle oak on the finish. It ends with medium acidity intertwined with a soft citrus peel note.

• Common Nectar – Our second collaboration blend with The Commons Brewery was matured on locally grown, whole Yellow Nectarines from Detering Orchards. Aromatic and juicy stone fruit notes balance the firm acidity of this mixed-culture ale. Despite a perceived medium-full body sweetness from the nectarine refermentation, Common Nectar finishes crisp and dry.

• Kind of Blue – Our light-bodied Belgian ale was matured on two varieties of blueberries grown next door at King Estate, yielding a deep magenta color and bursting berry aroma. The oak aging layers in hints of vanilla and dry tannic notes while the secondary berry fermentation adds a firm acidity and complexity that will continue to develop and evolve over time.

• Touch of Brett: Galaxy – This dry French-style saison was primary fermented with a blend of Brettanomyces yeasts, lending tropical fruit and spicy aromas. After aging, it was dry-hopped liberally with Galaxy hops, adding juicy layers of pineapple, peach and passionfruit. Join us on the journey as the hops and Brettanomyces yeast evolve together over time.

• Touch of Brett: Old Tom — This dry French-style saison was primary fermented with a blend of Brettanomyces yeasts and then matured in Old Tom Gin barrels for nearly 9 months. After aging, it was dry-hopped with Galaxy hops, layering aromas of passionfruit and ripe pineapple over barrel-induced flavors of citrus and juniper.

With the spring release, we are hosting our second Blender’s Circle release dinner for our membership at the tasting room the evening of May 17th. The dinner will feature six beers and  five courses, and acts as an opportunity for our club members to pick up their May shipment early. More details on the menu coming soon!

New this quarter, we have extended our release to be a two day event! From 1-6pm on May 18th and 19th, we will have tastings of each of the new beers paired with delicious small bites and live music. Beers will also be released online to our mailing list a few weeks prior to the event, and the only way to get into the party without being a member is to order at least 6 bottles from the presale. Remaining inventory will be released in our tasting room and to our accounts the following week. 

Stay tuned for our release email coming the week of April 28th, and keep checking back here for the run down on each of these new beers!